Note: This was the post that I lost when Blogger crashed. I am re-posting it. Hope you don’t mind.
Are words really necessary? No, I don’t think so.
I won’t bore you with details, but the next time you are considering preparing corn in a pot on the stove. You should think about what your grill could do for the flavor of your corn, and adding a bit of pizzaz to your butter. Then…Be prepared to have grilled corn on the cob, rock your world.
Grilled Corn with Toasted Garlic-Thyme Butter
Recipe from Bobby Flay
2 tablespoons canola oil
3 cloves garlic, coarsely chopped
2 tablespoons fresh thyme leaves
12 tablespoons (1-1/2 sticks) unsalted butter, slightly softened
Kosher salt and freshly ground black pepper
4 corn on the cob in their husk
Directions for Perfect Grilled Corn
1. Heat your grill to medium
2. Pull the outer husks down each ear to the stalk end. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
3. Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turing every 5 minutes, or until the kernels are tender when pierced with a paring knife.
4. Remove the husks from the cobs before eating the corn.
Directions for the Thyme Butter
1. Heat the oil in a small saute pan over medium heat. Add the garlic and cook until lightly golden brown, 3 to 4 minutes. Remove from the heat and stir in the thyme leaves. Let cool slightly.
2. Combine the butter and the garlic mixture in a food processor and process until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 4 hours. Bring to room temperature before serving.
3. Spread the butter over the hot corn.